Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and prepare your baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth, scraping down the sides of the bowl as necessary.
Combining
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the chopped Oreos and white chocolate chips until evenly distributed.
Baking
- Use a cookie scoop to place portions of dough onto the prepared baking sheets, slightly flattening each dough ball.
- Bake in the preheated oven for 8-10 minutes, ensuring the edges are set while the centers remain gooey.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store leftovers in an airtight container at room temperature for up to one week or freeze in a zipped bag for up to three months. Let thaw at room temperature before enjoying.